Freekeh
Freekeh is an ancient grain made from young green durum wheat that has been roasted and rubbed to remove the chaff. Originating in the Middle East, particularly in countries like Egypt, Syria, and Lebanon, it has been consumed for centuries. Freekeh has a distinctive smoky, nutty flavor with a slight tanginess and offers a firm, chewy texture that holds up well in dishes. In cooking, it behaves similarly to other whole grains, absorbing flavors from broths and spices while maintaining its integrity. Its high protein and fiber content make it a nutritious choice for a variety of dishes.
Notes
When selecting freekeh, opt for whole grain varieties for the most nutrients. Store it in an airtight container in a cool, dark place for up to a year. For cooked freekeh, refrigeration is best, where it can last up to a week. There are no common allergens associated with freekeh, but cross-contamination can occur if processed in facilities handling allergens. Toasting freekeh before cooking can enhance its nutty flavor.
Uses
- Pilaf base
- Salad addition
- Soup ingredient
- Stuffed vegetables
- Breakfast porridge
Replacements
- Farro
- Barley
- Quinoa
- Brown rice
- Wheat berries
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